Senior Project Manager - Commercial Kitchen

Pay: 

$90,000/year 
The pay listed reflects the expected range for this position. A specific offer will vary based on the applicant’s experience, skills, abilities, geographic location, and alignment with market data. 

Shift: 

Overnight (approximately 11:00 PM – 5:00 AM) 
Some weekends required. 

Benefit Information: 

ABM offers a comprehensive benefits package. 
For more information, visit:  ABM Team Member Benefits | Staff & Management

1. High-Detail Cleaning & Preventive Maintenance 

• Manage and execute deep‑cleaning programs for:  

• Exhaust hood systems 

• Grease traps 

• Floor drains 

• Walk‑in coolers/freezers 

• Ice machines 

• Food‑prep equipment and smallware's 

• Direct specialty detail‑cleaning of décor, themed art pieces, figurines, sculptures, and display elements using non‑abrasive, preservation‑safe methods. 

• Plan and execute quarterly deep‑clean cycles across ~122 areas. 

• Establish master cleaning schedules based on risk and usage levels. 

• Coordinate vendor partners where needed. 

• Identify sanitation‑related equipment issues and coordinate maintenance. 

2. Sanitation & Food Safety Leadership 

• Develop, implement, and improve Sanitation Standard Operating Procedures (SSOPs). 

• Ensure compliance with all applicable food safety regulations and local health codes. 

• Lead and document routine sanitation audits and corrective action plans. 

• Maintain chemical controls (dilution, storage, SDS compliance). 

• Train teams on sanitation, cleaning techniques, and cross‑contamination prevention. 

3. Regulatory Compliance & Inspection Readiness 

• Serve as primary point of contact for inspections. 

• Maintain required documentation including:  

• Temperature logs 

• Cleaning logs 

• Pest control reports 

• Chemical inventory 

• Employee food‑safety certifications 

• Conduct mock inspections to ensure continuous readiness. 

4. Operational Management 

• Oversee kitchen, restaurant, decorative, and high‑visibility areas to ensure standards are never compromised. 

• Maintain labor scheduling that supports cleaning timelines without impacting park operations. 

• Manage budgets related to chemicals, PPE, equipment, and contracted services. 

• Maintain supply and equipment inventory. 

• Support consistent service delivery aligned with “white‑glove” expectations. 

5. Team Leadership & Training 

• Train staff on:  

• Cleaning processes and procedures 

• Ongoing training programs 

• Route cards and workflow efficiencies 

• Chemical and equipment safety 

• Coach supervisors on enforcing sanitation compliance. 

• Promote a culture of accountability and continuous improvement. 

• Ensure service excellence across all assigned responsibilities. 

Qualifications:

• 5 (or more) years of experience managing commercial kitchen operations or complex specialty cleaning programs. 

• Demonstrated expertise in restaurant sanitation, deep cleaning, and high-detail work. 

• Strong working knowledge of FDA Food Code and local health regulations. 

• Experience using HACCP-based food-safety programs. 

• Proven ability to lead teams in fast‑paced, guest‑centric environments. 

• Commercial kitchen cleaning experience required. 

• Customer service experience required